Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23C - Dairy products, e.g. milk, butter, cheese; Milk or cheese substitutes; Making thereof › A23C 19 - Cheese; Cheese preparations; Making thereof
Patents for A23C 19 - Cheese; Cheese preparations; Making thereof (6,677)
01/2013
01/30/2013CN102894100A Cheese-coated food product
01/30/2013CN102334558B Method for preparing powdery cheese and obtained powdery cheese
01/30/2013CN101822292B Processed cheese and preparation method thereof
01/30/2013CN101554189B Preparation method of stretched curd type mixed cheese and mixed cheese obtained thereby
01/24/2013WO2013011993A1 Method for producing natural cheese
01/23/2013CN102885315A A lycogen composition for treating or preventing behign prostate hypertrophy or renal function diseases
01/23/2013CN102885163A Tuckahoe-flavored functional cheese cake and preparation method thereof
01/22/2013CA2620807C Method and apparatus to produce a pasta filata cheese
01/17/2013WO2013009105A2 Dairy product containing functional alginic acid beads, and preparation method thereof
01/17/2013US20130017306 Preformed topping disc for providing a predetermined image on a pizza pie when baked
01/16/2013EP2545069A1 Streptococcus thermophilus bacterium
01/16/2013EP2544549A1 A reticulate dairy based product
01/16/2013EP2544547A1 Food product comprising probiotic bacteria coated with a coating of vegetable origin
01/16/2013CN101999473B Method for preparing salmon pink cheese flavoring agent
01/16/2013CN101647494B Production method of Pu'er tea dairy cake
01/15/2013CA2563411C Method for extracting lipids from biological solutions
01/10/2013WO2012048334A3 Novel fungal proteases
01/10/2013US20130011516 Anti-listerial mixed culture and method for producing cheese
01/09/2013EP2543255A1 Anti-listerial mixed culture and method for producing cheese
01/09/2013EP2543246A1 Cheese coating compositions having biopreservative properties
01/09/2013CN102869266A A reticulate dairy based product
01/09/2013CN102860565A Isothiocyanate preservatives and methods of their use
01/09/2013CN102239925B Additive capable of lowering irradiation taste, use method thereof and cheese produced by use of additive
01/09/2013CN101247728B Fresh dairy products with satietogenic power and methods for preparing same
01/03/2013US20130004644 Method for manufacturing a whole milk cheese
01/03/2013US20130004632 Reticulate Dairy Based Product
01/03/2013US20130004616 Streptococcus thermophilus bacterium
01/02/2013CN102845533A Production method of nutritional cheese for infants aged from 12 months to 36 months
01/02/2013CN102845532A Ginger cheese and preparation method thereof
01/02/2013CN102342327B Cheddar cheese containing probiotics and preparation method thereof
01/02/2013CN101583283B Portion type soft cheese containing flavoring substance and being surface-matured with mold and method of producing the same
12/2012
12/27/2012WO2012177556A2 Probiotic compositions and methods
12/27/2012WO2012175752A1 Manufacture of cheese
12/27/2012WO2012145629A3 Production of cheese with s. thermophilus
12/27/2012WO2012131008A3 Inactivation of bacteriophages in a liquid
12/27/2012US20120329048 Authentication method of dairy products
12/27/2012US20120328759 Method for producing a cheese product containing milk solids lower than or equal to 50% and comprising at least one cereal
12/27/2012US20120328737 Cheese and methods of making such cheese
12/27/2012CA2839524A1 Probiotic compositions and methods
12/26/2012CN102835459A Block-shaped or sheet-shaped processed cheese and preparation method thereof
12/26/2012CN102028224B Antiallergic lactobacillus
12/25/2012US8337923 Core with impervious shell; mixing with shell
12/20/2012WO2012172179A1 Cheese and preparing the same
12/20/2012WO2012146693A3 Room-temperature storable cheesecake filling
12/20/2012CA2836837A1 Cheese and preparing the same
12/19/2012CN102834017A Processed cheese and method for producing same
12/19/2012CN102827796A Lactobacillus plantarum with cadmium removing function and usage thereof
12/13/2012WO2012168875A1 Pressing equipment and process for the production of mozzarella having substantially bidimensional geometry
12/13/2012WO2012168189A1 Carotenoid coloring composition
12/13/2012WO2012167696A1 Processed cheese stored at room temperature and preparation method therefor
12/13/2012CA2837531A1 Pressing equipment and process for the production of mozzarella having a substantially bidimensional geometry
12/13/2012CA2836439A1 Carotenoid coloring composition
12/12/2012CN102813009A Processed cheese stored in room temperature and method for preparing same
12/12/2012CN102440297B Production method of cheese
12/12/2012CN102429043B Brown cow milk mildew fermented cheese and preparation method thereof
12/12/2012CN101098626B Dairy product and process for production thereof
12/11/2012CA2683565C Low-fat and fat-free cheese with improved properties
12/06/2012US20120308487 Carnallite Preparation and Uses Thereof in Edible Applications
12/05/2012CN102811624A Cheese-like food for baking
11/2012
11/29/2012WO2012161572A1 Composition comprising vitamin k2
11/29/2012US20120301576 Use of sialidase in dairy technology
11/29/2012US20120301575 Bacterium
11/28/2012CN102793019A Cheese complex
11/28/2012CN102793018A Buffalo milk cheese and production method thereof
11/28/2012CN101933536B Processed cheese and preparation method thereof
11/27/2012CA2531594C Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
11/22/2012WO2012156771A1 Low-fat mozzarella and process of production thereof
11/22/2012US20120295006 Cream Cheese Product And Its Method Of Preparation
11/22/2012US20120294979 Dairy product and process
11/22/2012CA2836636A1 Low-fat mozzarella and process of production thereof
11/21/2012CN102783521A Preparation method for flower, fruit and vegetable juice dried milk cake
11/21/2012CN102181393B High-autolysis-degree lactic acid bacteria and application thereof to cheese
11/15/2012US20120288919 Novel process for enzymatic bleaching of food products
11/15/2012US20120288586 Production of cheese with s. thermophilus
11/14/2012CN102781247A Cheese-containing food and method for producing same
11/14/2012CN102018045B Liquid dairy product containing cheese particles and manufacturing method of liquid dairy product
11/14/2012CN101785506B Childform processed cheese and preparation method thereof
11/14/2012CN101445802B Novel porcine circovirus virus, vaccines and diagnosis agent
11/13/2012CA2473660C Ubiquinol-enriched fat-containing foods
11/08/2012US20120282368 Amphiphilic sterol/fat-based particles
11/01/2012WO2012146693A2 Room-temperature storable cheesecake filling
11/01/2012US20120276248 Methods for fortifying dairy products with a premix emulsion
11/01/2012US20120276246 Accelerated fungal growth
11/01/2012US20120276078 Glycosidase enzymes
11/01/2012US20120276075 Synergic action of a prolyl protease and tripeptidyl proteases
11/01/2012CA2833306A1 Room-temperature storable cheesecake filling
10/2012
10/31/2012DE19933940B4 Verfahren zum Herstellen von Scheiben aus einer Lebensmittelmasse A method of producing slices from a food mass
10/31/2012CN101999474B Grease flavored buffalo cheese and preparation method thereof
10/30/2012US8298799 Hydrolases, nucleic acids encoding them and methods for making and using them
10/30/2012US8298327 Hot melt inks
10/26/2012WO2012145629A2 Production of cheese with s. thermophilus
10/26/2012WO2012145047A1 Production of cheese with s. thermophilus
10/26/2012CA2833727A1 Production of cheese with s. thermophilus
10/24/2012EP2512259A1 Cheese low in saturated fatty acids and method of making same
10/24/2012CN102742664A Reproduced cheese and preparation method thereof
10/24/2012CN101791012B Manufacturing method of milk triton
10/23/2012US8293312 Composition having dry residue and water; with water insoluble solids from 18% to 70% and water soluble solids from 82% to 30%
10/18/2012US20120266328 Celluloytic enzymes, nucleic acids encoding them and methods for making and using them
10/18/2012US20120263859 Bake-Stable Creamy Food Filling Base
10/18/2012US20120263840 Method and device for forming a flexible edible layer
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